• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spoonful of Plants logo

Plant-Based Cooking

  • Recipes
    • Juices & Smoothies
    • Breakfast & Brunch
    • Main Course
    • Sandwiches
    • Pasta, Noodles & Grains
    • Sides
    • Salads
    • Soups & Stews
    • Snacks
    • Desserts
    • Drinks
  • About
  • Nutrition
  • Food Photography
    • First Bite Photography
    • View Gallery
    • About
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • Juices & Smoothies
    • Breakfast & Brunch
    • Main Course
    • Sandwiches
    • Pasta, Noodles & Grains
    • Sides
    • Salads
    • Soups & Stews
    • Snacks
    • Desserts
    • Drinks
  • About
  • Nutrition
  • Food Photography
    • First Bite Photography
    • View Gallery
    • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Pasta & Noodles

    By Spoonful of Plants Leave a Comment

    Vegan Tortellini Alfredo

    Jump to Recipe Pin Recipe Print Recipe

    You read it right. This dreamy looking pasta dish is so creamy, luscious and delicious even your taste buds won't believe it's not made with dairy. Vegan tortellini is tossed with spinach, peas and a silky white cream sauce that is perfectly satisfying and comforting. It's simple enough to make during the week, but special enough to serve when entertaining. This vegan tortellini Alfredo is one meal you don't want to miss!

    Alfredo Sauce Ingredients

    With all the delicious substitutes for regular butter and milk, it's fairly simple to transform dairy-based dishes into similar plant-based versions. For this recipe, I start off making a roux, which is similar to how you'd make a regular Alfredo sauce. But the star ingredient in this recipe is cauliflower. Cauliflower not only helps to give the sauce its thick texture, it also adds tremendous flavor. The cauliflower blends so nicely into the sauce, even picky eaters and non-veggie lovers will find it hard to resist.  Here's a list of ingredients you'll need to make this amazing, all natural plant-based Alfredo sauce:

    • Shallots & Garlic- give the sauce a rich, oniony flavor base.
    • Dairy free butter - provides an additional layer of silky creaminess, but you could also use olive oil as well (I recommend using unsalted butter sticks from Earth Balance).
    • All purpose flour- just a small amount helps to thicken the sauce.
    • Cauliflower florets - help to the thicken and add rich flavor to the sauce (using pre-cut and washed cauliflower florets makes things easier).
    • Low Sodium Vegetable Broth- helps add extra dimension and flavor.
    • Plant-Based Milk- together with the cauliflower creates the creamy, luscious texture. I recommend using almond milk.
    • Vegan parmesan cheese- blended into the sauce for that classic salty, cheesy punch (we love Follow Your Heart  shredded parmesan).
    • Nutmeg- adds a nutty aromatic flavor that is an absolute must in cream based sauces.
    • Thyme- fresh leaves add a warm, mildly floral flavor that complements the sauce.
    • Salt & Pepper- are the finishing touches.

    We enjoy Kite Hill's vegan tortellini. But you can use whatever tortellini you like.

    Vegan Tortellini with Alfredo Sauce

    How to Make Vegan Tortellini Alfredo

    If you choose, you can make the sauce ahead of time and reheat it prior to mixing in with the tortellini. But, it really is easy enough to make the pasta and the sauce all at one time if you follow this order:

    1. Toss the cauliflower into a microwave safe bowl with water and microwave for about 10 min to completely soften (the softer the better).
    2. While cauliflower is cooking, fill a large pot of water for the tortellini and begin to boil.
    3. While you are waiting for the water to boil, in a medium sized sauté pan start making the sauce.
    4. As the sauce is simmering and thickening, toss the tortellini into the boiling water.
    5. Allow the sauce to cool slightly before very carefully transfering to a blender along with the cooked cauliflower.
    6. Toss the cooked tortellini back into the sauté pan with spinach, peas and pour the sauce over the top (the spinach will wilt slightly once it comes into contact with the heat of the pasta and sauce).

    Recipe Variations

    You can make this recipe your own by changing around a few ingredients. You can even use regular milk and butter for this recipe if you prefer.  Here are suggestions for other variations:

    Pick a different pasta- this sauce goes with just about any type of pasta so go ahead and explore some of your favorites.  Fettuccini, fusilli and ravioli are other great options.

    Make it gluten-free- by using gluten-free pasta and omitting the flour in the sauce. It may not turn out as thick, but the cauliflower gives it enough texture to be creamy.

    Change up your veggies- I chose to use spinach and defrosted frozen peas for this recipe because they don't require any additional cook time. But you can substitute other vegetables such as cooked asparagus, kale, collard greens, chard, arugula...the sky's the limit.

    Vegan Tortellini with Alfredo Sauce

    Vegan Tortellini with Alfredo Sauce

    Vegan Tortellini with Alfredo Sauce

    Tortellini with Creamy Vegan White Sauce

    Vegan Alfredo Sauce

    Spoonful of Plants
    Pinterest Twitter Facebook Email
    Prep Time 10 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Vegan
    Servings 4
    Calories 190 kcal

    Equipment

    • Blender

    Ingredients
      

    • 4 cups cauliflower florets
    • 2 tablespoon vegan butter you can use olive oil if you prefer *see notes
    • 1 shallot 1 large or 2 small
    • 2 garlic cloves chopped
    • 2 tablespoon flour
    • 1 cup low sodium vegetable broth
    • 1 cup almond milk
    • ½ teaspoon fresh thyme leaves
    • ¼ tsp freshly grated nutmeg
    • 2 tablespoon vegan parmesean cheese
    • ¼ teaspoon coarse salt
    • ⅛ tsp freshly ground pepper

    Instructions
     

    • To a large microwaveable bowl add cauliflower and enough water just to cover.
    • Microwave for about 10 minutes or until completely soft, then drain and set aside.
    • Meanwhile, heat a medium saute pan on medium high heat.
    • Add half the butter and allow to melt.
    • Add shallots and saute for about 5-7 minutes until translucent and soft.
    • Add the garlic and saute until fragrant about 30 seconds.
    • Add the flour to the pan and allow to cook about 2-3 minutes, stirring the pan often but being careful not to let the flour burn.
    • Add the broth, milk and thyme leaves and whisk to incorporate ingredients.
    • Lower the heat to medium and continue to whisk often and until mixture thickens about 8-10min.
    • Stir in the nutmeg and season with salt and pepper.
    • Allow sauce to cool slightly about 5 min.
    • Very carefully transfer the sauce to a blender along with the cooked cauliflower, parmesan cheese and remaining butter.
    • Blend until completely smooth and velvety.
    • Use immediately or store in an air tight container for up to 3-4 days.

    Nutrition

    Serving: 2cupsCalories: 190kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 4gSodium: 760mgPotassium: 333mgFiber: 3gSugar: 3gVitamin A: 251IUVitamin C: 49mgCalcium: 105mgIron: 1mg
    Keyword vegan alfredo sauce, vegan sauce, white sauce
    Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!
    Tortellini with Creamy Vegan White Sauce

    Vegan Tortellini with Alfredo Sauce

    Spoonful of Plants
    Pinterest Twitter Facebook Email
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Course
    Servings 4

    Ingredients
      

    • 2 cups Vegan Alfredo Sauce (if cooking ahead make sure to reheat before pouring over tortellini).
    • 1-1.5 lbs. tortellini recommend Kite Hill vegan tortellini and I used 2 packages for this recipe
    • 1 cup frozen peas defrosted ahead of time
    • 2 cups fresh spinach leaves
    • vegan parmesan cheese
    • freshly ground pepper

    Instructions
     

    • Cook tortellini according to package instructions.
    • Add tortellini to a large bowl.
    • Combine the spinach and peas with the tortellini and pour warmed sauce over top.
    • Gently stir together to combine (the heat from the pasta and sauce will be enough to warm the peas and wilt the spinach slightly).
    • Serve with additional parmesan cheese and freshly ground pepper if desired.

    Notes

    Calorie info will be dependent and vary based on brand and type of pasta used.

    Nutrition

    Serving: 4g
    Keyword pasta, peas, spinach, tortellini, vegan, vegan alfredo sauce
    Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!

     

     

    « Spring Panzanella Mason Jar Salad
    Strawberry Frosé »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Donna-Castellano-Vegetarian-Food-Blogger

    Welcome, I’m Donna!

    Creator of Spoonful of Plants

    Thanks for visiting! I love to share delicious and easy to prepare meals where plant-based ingredients are the star of the show!

    Read More

    First Bite Photography

    Photography & Styling

    Let's work together!  I offer food styling and photography services for local restaurants, food brands and magazines!

    Read More

    Foodelia Food Photography Award
    Thrive Magazine Logo

    Featured in Thrive Magazine

    Subscribe

    Sign-up to receive the latest recipes, menus, bonus nutrition tips and more!
    Loading

    Search

    Categories

    Archives

    Connect With Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    this MUST be here to force the footer to display.
    DO NOT REMOVE!!
    it is hidden via Simple CSS

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    Spoonful of Plants: Plant-based cooking
    • Recipes
    • About
    • Nutrition
    • Food Photography
    • Contact

    DISCLAIMER
    The information on this blog is for general nutrition education purposes and is not intended to treat specific individual medical and nutritional needs.

    TERMS, CONDITIONS & PRIVACY

    Copyright © 2023 by Spoonful of Plants. All rights reserved.